Stop compromising throughput for control. This 24-inch natural gas restaurant range combines focused heat output with an integrated griddle to support high-volume menu execution while ensuring consistent cooking results. Professionals will find the unit designed to sustain continuous service cycles, deliver predictable thermal performance, and simplify routine maintenance across busy shifts.
LongDescription#@#G Starfire Pro Series Restaurant Range, natural gas, 24", (2) 33,000 BTU open burners, (1) 12" griddle, 5/8" smooth steel plate, cast iron top & ring grates, storage base, stainless steel front, sides, plate rail, 2-piece back guard and shelf, 6" stainless steel legs with adjustable feet, 84,000 BTU, CSA Flame, CSA Star, cCSAus, NSF (Garland)#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool fully before cleaning. Remove grates, burner caps, and the griddle plate; soak parts in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with a mild detergent, rinse, and dry to prevent corrosion. Clean grease from the oven cavity and vents to reduce fire risk. Inspect and clean condenser coils and door seals regularly to maintain efficiency and avoid breakdowns. Document each cleaning for CSA and inspection records.#@@#Additional Info#@#The Garland G24-2G12S-NG 24" natural gas range features two 33,000 BTU burners, a 12" griddle, cast iron grates, stainless steel sides, storage base, adjustable legs, and 84,000 BTU total output, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 24-inch natural gas restaurant range combines focused heat output with an integrated griddle to support high-volume menu execution while ensuring consistent cooking results. Professionals will find the unit designed to sustain continuous service cycles, deliver predictable thermal performance, and simplify routine maintenance across busy shifts.
#@@# Top Heat Power#@#
The appliance provides 84,000 BTU total heat output, distributing energy across two high-intensity open burners and a 12-inch griddle surface to handle simultaneous tasks. Chefs achieve rapid boil and sear capability on the burners while the griddle maintains an even contact temperature for continuous flat-top cooking.
#@@# Griddle Surface Performance#@#
A 5/8-inch smooth steel plate on the griddle ensures uniform heat transfer and a resilient cooking surface for flat items, panini, eggs, and sear work. Operators can manually control griddle temperature to match product requirements and minimize waste caused by hot spots.
#@@# Burner Configuration#@#
Two 33,000 BTU open burners provide focused flame for sautéing, stock reduction, and wok-style cooking, while cast iron top and ring grates stabilize cookware under rigorous use. Kitchen staff will experience predictable flame response with lift-off components for easy cleaning and quick replacement.
#@@# Construction Durability#@#
The stainless steel front, sides, plate rail, and two-piece back guard with shelf offer corrosion resistance and a sanitary exterior that meets commercial washdown practices. The storage base integrates functional inventory space beneath the cooking deck, keeping necessary pans and tools within reach for rapid service.
#@@# Stability And Serviceability#@#
Six-inch stainless steel legs with adjustable feet create a level working plane on uneven floors and simplify cleaning beneath the unit.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for carbon buildup; remove grates and scrub with a nonabrasive brush, then reassemble when dry. Drain and clean grease troughs daily to prevent ignition hazards. Calibrate manual controls monthly by verifying flame pattern and adjusting regulator settings per Garland specifications. Lubricate hinge points quarterly with food-grade lubricant. Verify CSA and NSF labels remain legible and record maintenance dates in a log.